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Lamb, Capsicum and Cucumber Salad
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Ingredients:
- ¼ red onion, thinly sliced
- ¼ red capsicum, thinly sliced
- ¼ green capsicum, thinly sliced
- 1 small Lebanese cucumber, thinly sliced
- ¼ cup shredded mint leaves
- 3 tbsp chopped dill
- 120g lamb back straps or fillets
- 1 tsp olive oil
- Lemon juice to taste
Method:
- Combine onion, red and green capsicum, cucumber, mint and dill in a large bowl.
- Heat a non stick pan with 1 teaspoon olive oil until hot. Cook the lamb for 1-2 minute on each side or until tender.
- Remove from pan and allow to rest for 5 minute. Thinly slice the lamb and add to the salad, tossing to mix with lemon juice.
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